Madhur Jaffreys Stir Fried Cabbage With Fennel Seeds Recipes

SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)

Steps:

• 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

SAVOY CABBAGE WITH SHALLOTS & FENNEL SEEDS

Steps:

• Boil the shallots in their skins for 10-15 mins until they are soft but still hold their shape. Leave to cool then slip the skins from the shallots and halve them. Can be prepared a couple of days in advance, then chilled.
• Heat the oil in a large non-stick wok, and stir-fry the garlic, fennel seeds and shallots for a couple of mins until the shallots are golden. Remove from the pan.
• Add the cabbage to the pan and stir-fry until it starts to wilt a little, then pour in the stock, cover the wok and cook for 3 mins until just tender. Test to see if the cabbage is done to your liking; if not, cook a little longer, then add the shallot mixture, heat through and serve.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

MADHUR JAFFREY'S VEGETARIAN MEE KROB (CRISP NOODLES WITH TOFU

Steps:

• Soak noodles in hot (not boiling) water for 1 minute, until softened.
• Drain immediately.
• Combine salt, soy sauce, vinegar, sugar, ketchup, cayenne & black pepper in a small bowl.
• Line 2 large platters with paper towels.
• Heat oil in wok or sauce-pan over high flame to very hot (200°C or 390°F).
• Throw in small handful of drained noodles & fry first side for 30-40 seconds.
• Turn thin pancake to fry an additional 30-40 seconds.
• Noodles should turn lovely reddish-golden color.
• Remove with slotted spoon and drain on paper-towelled platters.
• Repeat for rest of noodles.
• Remove all but a scant 1/4 c oil & continue in wok or add to large, non-stick fry-pan.
• Over medium flame, add shallots, garlic, & chilies.
• Stir until shallots are lightly browned.
• Add tofu strips and stir for 1 minute.
• Break all eggs into pan and stir for 1 minute, breaking up yolks.
• Add the soy sauce/ketchup/vinegar, etc. mixture.
• Stir and fry until eggs have completely solidified.
• Reduce heat to medium-low and continue stirring and frying about 15 minutes, until the mixture is completely dry.
• Just before serving, break up and toss noodles with egg mixture, lemon peel, parsley and bean sprouts.

MADHUR'S SPINACH WITH GINGER, FENNEL, AND BLACK CUMIN

Steps:

• Heat oil and butter in a large saute pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
• Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
• Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

INDIAN GREEN CABBAGE

Steps:

• remove coarse outer leaves of cabbage. cut cabbage lengthwise into fourths, and then core the sections. now cut each quarter into fine, thin shreds (or use food processor).
• put oil in wide, nonstick pan and set over medium-high heat. when oil is hot, add cumin, fennel, and sesame seeds. as soon as sesame seeds begin to pop, add onion. stir and fry for 3-4 min or until onion begins to brown. add cabbage. stir and fry for 6 min or until cabbage browns. add salt and cayenne.
• turn down heat to medium low and cook, stirring periodically, for another 7-8 minute or until onions appear carmelized and soft. add lemon juice and garam masala and stir to mix.
• serve.

MADHUR JAFFREY'S CABBAGE WITH ONIONS

Steps:

• Heat some vegetable oil in a medium sized saucepan. Add the cumin, mustard, and fennel seeds, and as the seeds change color and become fragrant (about 10 seconds), add the sliced onions. Fry over medium heat for 3-5 minutes to soften but not brown. Add shredded cabbage and carrots , stir a few times, then cover and cook over low heat for 15 minutes. Remove cover and continue cooking over low heat for an additional 30 minutes, stirring occasionally to keep from sticking.
• In the meantime, put all of the ingredients for the Second Set of Stuff in a blender, and puree to a paste. Heat a bit of oil in a skillet, and fry the paste for about 10 minutes.
• After the cabbage mixture has cooked for 30 minutes, add the fried paste, and the third set of stuff. Stir and cook for about 5 minutes. Adjust seasoning and eat!